PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
RASPBERRY CLAFOUTIS RECIPE
Melissa Clark's clafouti recipe is a light and custardy baked dessert (like a baked pancake) with juicy raspberries and a hint of lavender. This elegant dessert is a few steps above your homey cobbler or crisp, but it couldn't be easier to make. Perfect for dessert or brunch!
Provided by Suzy Karadsheh
Categories Dessert
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees F. Butter a 9-inch ceramic baking dish, or a 2-quart gratin dish, or a 9-inch cake pan.
- In a medium bowl, toss the raspberries with 1 tbsp sugar. Let them sit while you prepare the remaining ingredients
- In a food processor or blender, combine the remaining ½ cup sugar with the lavender; process until the lavender is mostly ground, about 2 minutes. Then pour the milk, crème fraiche, eggs, and salt, and process to combine. Add the flour and pulse just to combine.
- Arrange the sugared berries in the prepared baking dish, then pour the egg mixture over them. Bake until the cake is golden and the center springs back when lightly touched, about 35 minutes.
- Transfer the baking dish to a wire rack and let the cake cook for at least 15 minutes before serving. Then dust it with confectioners' sugar, slice it, and serve it with a dollop of whipped crème fraiche if you like (I used Greek yogurt to serve along).
Nutrition Facts : Calories 135 kcal, Carbohydrate 33.5 g, Protein 5.8 g, Fat 3.9 g, SaturatedFat 1.3 g, Cholesterol 111.2 mg, Sodium 51.3 mg, Fiber 4.1 g, ServingSize 1 serving
GRILLED PEACHES WITH CRèME FRAîCHE
These grilled peaches drizzled with dessert wine and dolloped with crème fraîche are as simple as they are delicious. All you need are peaches, a grill, a bit of booze, a squeeze of lime, a crack of pepper, and a few dollops of crème fraîche.
Provided by Justin Smillie
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut peaches in half and use a spoon to remove the pits. Rub the peach halves together to release their juices, then place cut side down over direct heat, 6 inches from the coals, or over medium-high heat on a gas grill or indoor grill pan. Grill until peaches are lightly charred, soft, and warmed all the way through, 3-4½ minutes.
- To serve, place the peaches on individual serving plates or one large platter. Drizzle with wine, then add freshly ground black pepper. Spoon dollops of crème fraîche over the peaches, then finish with freshly squeezed lime juice. Serve immediately.
CRUSHED RASPBERRY CREAMS
Barney Desmazery's tasty berry dessert is both creamy and low in fat - no cooking needed
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Treat
Time 15m
Number Of Ingredients 5
Steps:
- In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
- Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.23 milligram of sodium
FRESH PEACHES WITH CINNAMON CREME FRAICHE
Use the ripest freestone peaches you can find for this Fresh Peaches with Cinnamon Creme Fraiche dessert. For easier peeling, drop the peaches into boiling water for 15 seconds, then plunge into ice water to cool.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Combine creme fraiche, sugar, and cinnamon. Divide evenly among four plates. Cut the peaches in half and arrange on top. Garnish with mint sprigs.
RASPBERRY CRèME FRAîCHE PUFF
Raspberry Crème Fraîche Puff
Categories Dairy Dessert Bake Quick & Easy Raspberry Phyllo/Puff Pastry Dough Gourmet Anniversary Valentine's Day Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 5
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Unfold pastry sheet and cut a 3-inch square from pastry with a sharp knife (reserve remaining pastry for another use).
- Bake pastry square on an ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack and cool completely, then cut pastry horizontally into 2 layers. Stir together crème fraîche and granulated sugar until sugar is dissolved.
- Just before serving, put bottom half of pastry on a plate and top with crème fraîche and raspberries, letting some berries spill onto plate. Cover with top half of pastry and dust with confectioners sugar.
RASPBERRY FOOL WITH TOASTED ANGEL FOOD CAKE
Provided by Alison Roman
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
- Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
- Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
- Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.
RASPBERRY-PEACH PIE
Simple, quick, delicious recipe that can be made all year round. Serve alone or with fresh-made whipped cream. Yummy!
Provided by JackiePieGirl
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
- Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
- Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 65.3 g, Fat 15 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 234.4 mg, Sugar 38.2 g
POACHED PEACHES WITH RASPBERRIES
The poaching liquid, spiked with wine and spices, imparts great flavor while tenderizing the peaches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Number Of Ingredients 9
Steps:
- Bring water, sugar, wine, 1/4 teaspoon salt, the cinnamon, zest, and peppercorns to a boil in a medium stockpot, stirring to dissolve sugar. Add peaches; cover with cheesecloth or parchment to keep submerged. Reduce heat; simmer, turning peaches once, until tender and skins are loose, 7 to 9 minutes.
- Remove from heat; discard cinnamon stick. Stir in lemon juice, and add half the raspberries. Let cool, covered with cheesecloth to keep moist, for 30 minutes. Refrigerate for at least 2 hours. Remove peaches, and slip off skins; discard. Strain poaching liquid; discard solids. Serve peaches in liquid, and top with remaining raspberries.
PEACHES, RASPBERRIES & CRèME FRAîCHE
*Courtesy of Clare Lattin and Tom Hill, authors of Ducksoup* "Ripe peaches, strawberries, raspberries, apricots, and a wealth of other summer fruits are just ideal for tearing apart, throwing into a bowl, adding a little sugar, and letting them macerate in their own juices. Add a dollop of crème fraîche or ice cream. Divine. We think there is something extra special about the pairing of peaches and raspberries." from the Ducksoup cookbook written by Clare Lattin and Tom Hill
Provided by Food.com
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the peaches in half, cutting around the pit, and then twist each half in opposite directions to expose the pit. Remove the pits (do this over a bowl so you collect the juices), then gently tear each half in half again and drop into the bowl.
- Add the raspberries and sugar and give everything a good toss to combine. Leave to macerate in the sugar and juices for 5 minutes.
- Lay the fruit out on a serving platter and top with generous dollops of crème fraîche. Enjoy with a cheeky glass of dessert wine, such as Sauternes, or even pour one over the top of the fruits.
- Recipe courtesy of Ducksoup by Clare Lattin and Tom Hill, buy the book here: https://www.amazon.com/Ducksoup-Wisdom-Cooking-Clare-Lattin/dp/1452161798.
Nutrition Facts : Calories 293.6, Fat 17.9, SaturatedFat 10.3, Cholesterol 61.1, Sodium 18.5, Carbohydrate 34.2, Fiber 12.4, Sugar 19.5, Protein 4.2
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